Pork curry with pickled garlic

Ingredients for 4 servings:

• 500 g pork schnitzel
• 2 tbsp vegetable oil
• 1 clove(s) garlic, fresh, finely chopped
• 1 tbsp curry paste, red Thai
• 400 ml coconut milk
• 2 ½ cm ginger root, finely chopped
• 2 tsp lemongrass, finely chopped
• 2 tbsp vegetable broth or chicken broth
• 2 tbsp fish sauce, Thai
• 1 tsp sugar
• 2 tsp ground turmeric
• 2 tbsp lemon juice, freshly squeezed
• 5 cloves garlic, pickled, finely chopped
• 2 tsp chili powder
• possibly sauce thickener, to thicken
• Rice (jasmine rice) as a side dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tasty curry from Thailand

Cut the pork schnitzel into thin strips with a sharp knife, removing any fat if necessary. Heat the oil in a wok and cook the fresh garlic over medium heat until golden brown. Add the curry paste and mix well. Pour in the coconut milk and simmer, stirring until the liquid thickens slightly. Add the meat and stir until the meat is cooked. Stir in the ginger, lemongrass, stock, fish sauce, sugar, turmeric, and chili powder, followed by the lemon juice and pickled garlic. Serve with jasmine rice. Tip: If the sauce is still too thin for your taste, you can thicken it further with a little thickener.